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prep time
30 min
cook time
15 min
ready time
45 min
Ultimate Keto Christmas Yule Log
A perfect winter treat to see you through the festive month! Thick chocolate cream is layered between a light and fluffy chocolate sponge cake and topped with a silky chocolate ganache. This Keto Christmas yule log is for the chocolate lover! This Keto Christmas recipe might look complicated with the various stages, but it's easy enough and well worth the effort! For best results in making this Keto Christmas yule log, ensure the eggs are at room temperature. The eggs are then separated, and the whites are whisked with the sweetener to form stiff peaks, which adds air to the sponge making this dessert deliciously light. The dry ingredients are whisked with the egg yolks, and both mixtures are combined, spread over a baking tray, baked, then slathered with thick cream and coated in ganache.
What is the difference between cacao and cocoa? Cacao and cocoa mean the same thing. A cacao bean is a cocoa bean, whether roasted or not. Cocoa mass and cocoa powder are made from roasted cacao beans.
Can I substitute ingredients? We recommend using sugar-free or stevia-sweetened dark chocolate for the ganache. However, you can also use pure cocoa mass instead of dark chocolate. Chop and melt the cocoa mass in the cream in the same way and simply sweeten to taste.
Can I make this recipe without eggs? Unfortunately, no, eggs are an essential ingredient giving the sponge its structure and lightness.
Can I adapt the recipe for different diets? This recipe is already gluten-free and lacto-ovo vegetarian-friendly. It is not suitable for vegans since we use eggs.
How long does it keep? This keeps well in an air-tight container in the fridge for 5 days.
Does the recipe freeze well? No, due to the delicate sponge and cream filling, we do not recommend freezing this recipe.
Net Carbs
4.4 g
Fiber
3.5 g
Total Carbs
12.9 g
Protein
6.9 g
Fats
37.1 g
385 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Raw egg, yolk
3 large
Vanilla extract
1 tsp
Almond milk, vanilla or other flavors, unsweetened
3 tbsp
Vegetable Oil (Rapeseed/ Sunflower)
3 tbsp
Almond flour
0.5 cup
Psyllium seeds
1 tbsp
Cocoa powder, unsweetened
3 tbsp
Tap water
4 tbsp
Erythritol Granulated
2 tbsp
Baking powder
0.5 tsp
Salt
0.13 tsp
Raw egg, white
3 large
Lemon juice, fresh
0.5 tsp
Cream of tartar
0.5 tsp
Erythritol Granulated
2 tbsp
Whipping cream, extra heavy/gourmet, not whipped
1 cup
Cocoa powder, unsweetened
3 tbsp
Vanilla extract
1 tsp
Whipping cream, extra heavy/gourmet, not whipped
1 cup
Dark chocolate bar, sugar free
90 g
Erythritol Granulated
2 tbsp
Recipe Steps
steps 12
45 min
Step 1
Preheat the oven to 180C/ 350F. Line an approx 9x12-inch shallow baking tray with baking paper. Separate the eggs. Put the yolks into a large bowl and the whites into a small bowl. Pour the almond milk, avocado oil, and vanilla extract in with the egg yolks. Whisk to a smooth consistency, then add in the almond flour, cocoa powder, psyllium husk powder, baking powder, and salt. Mix it again. The batter will be thick.Step 2
Add the egg whites to the bowl of a stand mixer with the whisk attachment. Whisk on medium speed for 1 minute until the eggs start to froth. Add in 1/2 teaspoon lemon juice, cream of tartar, and 1/4 cup granulated erythritol, and keep whisking until stiff peaks form - about 5-7 minutes.Step 3
Fold the egg whites into the egg yolk mixture in 3-4 small batches until a smooth consistency is achieved. It will initially be a little lumpy, but as you gradually add the rest of the egg whites in, the mixture will ease up. Folding over stirring is essential to keep the air in the mixture.Step 4
Pour the batter into the prepared baking tray. Use a spatula to spread the mixture across the tray evenly. Bake in the middle of the oven for 10-12 minutes or until well risen and firm to the touch.Step 5
Place a piece of baking paper just slightly bigger than the baking tray onto the work surface. Carefully flip the cake onto the baking paper. Gently peel the bottom piece of baking paper off.Step 6
Take the short edge of the sponge. Begin to roll the sponge using the baking paper to assist tightly. Roll with the paper inside and set aside to cool.Step 7
Make the ganache coating while the cake cools. Chop the chocolate into small pieces, and set aside. Pour the cream into a small saucepan set over medium heat. Bring to an initial simmer, then remove from the heat. Add in the chocolate, and stir until it is melted. Set aside to cool to room temperature, then transfer to an airtight container and chill in the fridge to firm up.Step 8
Pour the cream into the bowl of a stand mixer with the whisk attachment. Whisk on high speed for 3-4 minutes until the cream thickens. Sift the cocoa powder into the cream, then add the vanilla extract. Option to add 1 tablespoon of Bailey's liquor to cream if desired. Whisk until you have a thick and spreadable cream.Step 9
Gently unroll the sponge. Don't worry if the sponge cracks as you unroll; the ganache topping will conceal all imperfections! Spread the cream evenly over the sponge.Step 10
Take the short edge of the sponge. Begin to re-roll the sponge the same as before, using the baking paper to assist. Re-roll the sponge with the cream filling.Step 11
When the ganache has cooled, use a spatula to spread the ganache over the yule log evenly. Take a fork and drag wavey lines along the log to resemble bark.Step 12
Return to the fridge before serving. Optional: dust with powdered erythritol, cocoa powder, or shavings of dark chocolate. Slice and serve!
